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Discuss culture, living, traveling, relocating, dating or anything related to Australia, New Zealand and the Oceania region.
3 posts • Page 1 of 1
I think that Australian cuisine has been shaped by the people who settled in Australia. The infinite variety of foods in Australia reflects the diversity of its land and provides for a rich cuisine. The natives or Aboriginal Australians consumed locally available meat and fishes such as Kangaro, Emu, Barramundi, Trevella, Moreton Bay Bug, Flathead and Yabby. Australian wines have long been making their presence appreciated in world markets, but more recently, visitors to the land down under are bringing back delicious accounts of bush tucker. A variety of indigenous products such as Vegemite, Chiko Roll, Jaffas, Tim Tams, Weet Bix, Violet Crumble and Damper are highly demanded in international markets. Similarly there is a large import market for foreign edible products in Australia as well.
Fresh food is the highlight of Australian cuisine. The flourishing orchards of Australia grow citrus fruits, grapes, melons, berries, apples and cherries aplenty. The dairy products of Australia are known the world over. Thick milk, butter and an assortment of cheeses are produced and exported. A luscious browned butter is used in many of the Australian delicacies. Fresh sea catches are used extensively. Oysters, lobsters and tuna are cooked in the most unique ways and are favorites with tourists of the land......
i would like to share this on topic...